Harissa Lamb & Chickpeas
with Herby Couscous, Mushrooms & Yoghurt
Harissa, the chilli-based condiment originating from North Africa varies in heat from mild to firey. Our version is definitely on the mild side, with a gentle heat plus warming spices. It's the ideal sauce to complement lamb, and with hearty couscous plus a cooling yoghurt, this bowl is a burst of flavour in every bite!
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Ingredients
1 packet
couscous
(Contains Gluten(Wheat); )
1
carrot
1 packet
button mushrooms
½ tin
chickpeas
1 packet
lamb mince
1 packet
tomato paste
1 sachet
ras el hanout
1 packet
harissa paste
1
parsley
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
¼ tsp
salt
¾ cup
boiling water
40 g
butter
(Contains Milk; )
½ tbs
brown sugar
½ cup
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. • In a medium heatproof bowl, add couscous and the salt. Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and 1/2 the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • Meanwhile, grate carrot. Thinly slice the button mushrooms. Roughly chop the parsley leaves. Finely chop garlic. Drain and rinse chickpeas (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot and mushrooms until starting to soften, 2-3 minutes. • Add lamb mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.
• Add chickpeas, garlic, tomato paste, brown sugar and ras el hanout and cook, stirring, until fragrant, 1-2 minutes. • Add the water and remaining butter. Stir to combine and simmer until slightly reduced, 1 minute. • Add harissa paste and stir to combine. Season to taste.
• Add parsley to couscous and stir to combine. • Divide herby couscous between bowls. Top with harissa lamb and chickpeas. • Serve with Greek-style yoghurt.